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Vermicelli Pudding - Seviyan ki Kheer

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I explained the variable X and concept of basic kheer, here I’m using X = vermicelli
to make Sevaiyan Kheer (Vermicelli Pudding). This is a pretty simple dessert recipe. Especially if someone’s coming over and you can’t think of any other sweet dish to make – you can easily depend on kheer. And once you get the basic one right, you can definitely add other combinations to it. Like Carrot-Vermicelli Pudding (Gajar-Sevai ki Kheer)? Why not.

Here’s
how I make this appetizing Vermicelli Pudding and this recipe should serve about 4-6 persons.

1. Heat ghee in pan; add vermicelli and sauté for
couple of minutes on medium heat until it turns lightly golden. Don’t let it burn.

2. Add milk & cook stirring occasionally
until vermicelli almost doubles or triples in size. This makes a creamier pudding, but there’s a
variation: you could add 1 cup water
instead until vermicelli doubles, then add 2-3 cup milk and continue to cook
until one boil.

3. Add more milk in case your pudding is
becoming too thick, because Seviyan Kheer is supposed to be runny, not thick
like halwa.

5. Mix all well & cook for couple of minutes
more. Sevaiyan Kheer is ready – best eaten
warm.

You could add cashew nuts and raisins too/instead of pistachios and almonds. In fact, nuts are optional but enhance any kheer. Besides, as a garnish they make the kheer stand out. I personally love anything with nuts - ice cream, naan, raita, you name it!

I just found your blog through the DMBLGiT roundup. I am so glad I discovered it - you have so many beautiful recipes! You have a new fan :-).

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